Method of refining cacao-oil



TENT; v OFFICE.

EDWARD .1. WALL, or CAMBRIDGE, MASSACHUSETTS, AssIeNoR T0 meme, COM-sroox & wnsrco'r'r, me, or BOSTON, massaonusnrrs, A eonronn'rron p Toall whom it'may concern:

Be it known that I, EDWARD J. WALL, a subject of the King of the UnitedKlngdom of Great Britain and Ireland, residing at Cambridge,-- in thecounty of Middlesex and State of Massachusetts, have invented certainnew and useful Im rovements in Methods of Refinin -Cacaoi1; and I dohereby declare the fol owing to be a full, clear, and exact descriptionof the invention, such as will enable others skilled in the art to whichit appertains to make and use thesame.

The present invention relates to an 1mproved method of refining cacaooil. -In extracting chocolate from the cacao bean after the roasting,crushing and filtering operations, the oil which runs of]? from thefilter press, known as cacao oil or cacao butter, consists of a mixtureof glycerids of stearic, palmitic' and arachidic acids containingchocolate in suspension, and certain volatile substances WhICh IglVB itits characteristic odor and taste. he chocolate in sus pension isremoved by'filtering through paper or cloth inthe usual manner, keepingthe temperature above the melting point. The removal,vhowever, of thevolatile substances which still confer upontheoil the odor and taste ofchocolate is a matter ,of difiiculty, and it"is necessary that the con--stitution and physical characteristics of the oil reman unchanged. Oneof the uses to which the refined oil is especially adapted is themanufacture of margarin, The object of this invention is to produce amethod of refining cacao oil, particularly the method by which thevolatile odorous and gustable ingredients ,of the oil may be removedwithout injury to the constitution of the oil. To this end the inventionconsists in the method of refining cacao oil hereinafter described andparticularly defined in the claims.

The cacao oil, as it comes from the chocolate manufacturers, is firstfiltered in the usual manner to remove the solid chocolate constituentby filtering it through paper or cloth and keeping the temperature abovemelting point.

. The volatile, gustable and odorous ingredients of the oil arenumerous.complicated substances which are present in small volatileodorous. The oil is liquefied so as to be more transthat currents in theoil Patented Aug. 2, 1921.

MASSACHUSETTS.

. METHOD OF REFINING GACAO-OIL.

1,386,476. Specification of Letters Patent.

No Drawing.

Application filed July 15,1919. Serial No. 311,054. 4

thin layers in a liqu1d state at a temperature near its melting pointand is exposed to the light from a quartz mercury vapor lamp for aperiod of time suflicient to remove the and rgustable ingredients.

parent and in order may cause .all the'parts of the oil to be exposed tothe light. The depth of the oil in the pans is made about 1nch sothatthe lower layers of the'oil will not be unduly deprived of the light. bypassage through a considerable thickness of the 011. The temperatureshould be retained as near as possible to the melting pointdeterioration of the oil the temperature. preferred because violet raysas the tendency to is greater the higher While a quartz lamp is it. isless opaque to ultrathan common glass, certain glasses may be usedwithout great loss of efliciency in the working of the process.

ere layers of cacao oil i inch in thickness are employed and the lightis at a distance of 4 inches, the operation will be completed at the endof 14 hours. With greater thicknesses a longer duration of the light Awill be required. The-product of the process is refined cacao oilentirely deprived of its former characteristic chocolate flavor.

Ithas, however, the bland oleaginous odor and taste of an oil. This odorand taste is comparatively faint and tenuous and is whollyunobjectionable in- 'many uses, and particularly when the oil is used asan ingredient of margarin, as the ingredients. which confer the odor andtaste of butter are suificiently vigorous and pervasive to characterizethe odor and taste of the prodnot. The product is substantially deprivedof its characteristic deep yellowcolor by the operation of the ultraviolet light.

Having thus described the invention, what is claimed is q Y 1. Themethod of refining cacao oil containing volatile gustable and odoroussubstances which consists in exposing it in thin consists in subjectingthe oil in a liquid state layers in a liquid state at a temperature tothe action of ultra violet rays.

near its melting point to ultra volet rays for 3. The method ofdestroying the objec- 10 a'period of time sufficient to destroy sometionable taste and odor of cacao oil which 5 of the gustable and odoroussubstances. consists in subjecting the oil to theaction of 2. The methodof destroying the objecultra violet rays.

tionable taste and odor of cacao oil which EDWARD J. WALL. I I l

